PEACOCK POMP & PAGEANTRY

PREP TIME 1 HOUR SERVES 12

EQUIPMENT

30cm x 40cm rectangular cake

board (see page 112)

13 x 16cm wooden skewers

CAKE

1 x 450g packet double unfilled

sponge slabs

1 x 453g tub vanilla frosting blue food colouring

DECORATIONS

25 jubes

26 fruit jelly wedges

13 raspberry lollies

13 rainbow sour straps

14 fruit rings

14 boiled lollies

7 black jelly beans, halved 1 ice-cream wafer, trimmed into

a triangle shape

2cm piece licorice strap

1 small slice soft-eating licorice 1 Place cake slabs together, long sides touching; secure with a little frosting. Using photo as a guide, cut out peacock shape from cake. Secure peacock to cake board with frosting.

2 Tint frosting blue. Spread all over cake, adding a little texture for feathers using the tip of a palette knife.

3 Using picture as a guide, thread 13 skewers with lollies to make peacock’s tail, ending with a fruit ring topped with a boiled lolly and jelly bean half.

4 Cut ice-cream wafer into a

2cm triangle; position for beak.

Cut remaining fruit ring in half; place at bottom of peacock for feet. Shape the licorice strap into an eye shape; top with remaining boiled lolly and a slice of soft licorice.